Begin by preheating the Oklahoma Joe's Judge Grill to medium heat (about 275F) for two zone indirect cooking.

Lather your steaks with oil and generously season them on all sides with salt, pepper and garlic powder. Place the steaks on the cooler side of the grill and let cook indirect until they reach 120F internal (about 30 minutes). Once the steaks are done, pull them off and let them rest for 15 minutes.

As the steaks rest, kick up the heat in your grill to 350F. Add a cast iron skillet to the grill with some oil to preheat for 5 minutes. Add your sliced onions to the skillet and begin sautéing them for 10 minutes. Once they begin to soften, add your bourbon, brown sugar and salt. Continue cooking them for another 10 minutes until they are amber brown and soft. You can continue to cook them if you like, but at this point take them off and keep warm.

With the grill still hot, sear off your steaks for 1 minute per side. Once the steaks are seared, pull them off and slice them really thin into strips. Set the sliced steaks to the side and keep warm.

While keeping the slider rolls together, slice your Sliders Rolls in half so there is a top side and bottom side. Add the bottom side into a foil bin or cooking safe skillet. Add a layer of sliced ribeye steaks, sautéed onions and finish with a layer of sliced swiss cheese plus the top part of the buns. In a bowl, melt some butter. Gently spread the melted butter over the top of the rolls then grate your gruyere cheese over the top.

Get your Oklahoma Joe’s Judge to a two zone medium high heat (around 350-375F) for indirect cooking. Add your sliders in the foil bin on to the smoker to cook until they are golden brown & crispy (about 10-12 minutes). Once done, pull the sliders off and let cool for 2-3 minutes.

In a separate bowl, mix together all the ingredients for the Horseradish Sauce and set to the side.

Slice up your sliders, serve and enjoy!